Instructions

STRAWBERRY SAUCE

You can make the sauce first and let it cook while you make the crepes

Add the chopped strawberries and sugar and honey to a pan.

Mix the arrowroot powder and cold water together and add to the pan with the strawberries, heat it all up on a medium heat until the sauce starts simmer and thicken and the strawberries soften, do not boil. Should take about five to ten minutes

mix well, if the mixture is too thick add a little more coconut milk, it needs to be more like a pouring consistency, not a dropping consistency like you would have for pancakes.

Let the batter sit for 5 minutes while you heat a non-stick skillet on a medium high heat.

I use a little oil in my skillet, but it your pan has a great non stick surface you may not need to do that.

Remove pan from the heat, Add in about 80mls (1/3 cup) of batter the the center of the pan and quickly swirl it around so that the batter spreads out to form a 10 inch crepe, use the back of a spoon to spread it if you need to.

Return pan to the heat and cook for about 1-2 mins, until the crepe is golden underneath.

flip the crepe and cook for a further 30 seconds, then remove from the pan.

COCONUT WHIPPED CREAM

Make just before serving!

Please note that you *MUST* refrigerate the canned (full fat) coconut milk for at least 24hrs before making the whipped cream. I also need to point out that this recipe is not foolproof, sometimes the coconut fat will not whip up no matter what you do, it can be fickle like that. I have had the best success with Native Forest Brand and Whole Foods coconut milk.

Make it just before serving, it doesn't hold it's shape well over a long period of time.

Scoop out the thick part from the coconut milk can and add it to your mixer, you can use a hand whisk if you don't have a mixer.

Add a couple drops of vanilla extract and about a dessert spoon of honey and whisk together until it looks nice and thick.

Taste it and add more honey or vanilla if desired.

ASSEMBLY

line up chopped strawberries along the center of the crepe, then spoon on some whipped cream and roll up the crepe.

Serve immediately or the coconut whipped cream will start to separate.

Recipe Notes

Please note that you *MUST* refrigerate the canned (full fat) coconut milk for at least 24hrs before making the whipped cream. I also need to point out that this recipe is not foolproof, sometimes the coconut fat will not whip up no matter what you do, it can be fickle like that. I have had the best success with Native Forest Brand and Whole Foods coconut milk.